Meet the maker
Coco Caravan
About Coco Caravan
Coco Caravan was first established in 2012, when Jacques Cöp started experimenting with craft chocolate in the comfort of his own home. The name itself was inspired by the ingredients they use and the places they’ve been – ‘Coco’ is a nod to the combination of cocoa and the coconut they use in each of their bars, and ‘Caravan’ represents the journey Jacques and his family have been on, and the many places they’ve had the privilege to visit around the world. Today, Coco Caravan has a team of five dedicated employees, and pride themselves on producing high-quality chocolate which is dairy-free, gluten-free, organic, and uses unrefined and low fructose sweeteners.
How they became makers…
Jacques grew up on a farm in the Netherlands, which lead him to a university degree in Ecology and a career in the field – but in 2012, Jacques became inspired by the world of chocolate, and decided to start making bonbons and truffles to sell at markets in Australia. Jacques and his family moved to the UK in 2013, where Coco Caravan was founded – initially, Jacques made bars using only cacao butter and powder combined with liquid coconut nectar. But in 2015, Jacques decided he wanted to learn more about the origins of the cacao he was using, and started experimenting with small batches of bean-to-bar chocolate. Today, him and his partner Patricia produce chocolate bars, hot chocolate, and vegan chocolate ice cream from over 15 origins around the world.
Coco Caravan’s Sourcing
At the heart of Coco Caravan lies a deep respect for the farming, the farmers, and the environment. Growing up in a farming community has taught Jacques and his family the importance of sustainability, connections, and longevity – so when sourcing their cacao, Coco Caravan adhere to three principles: environmental impact, social impact, and quality. The company is also committed to working with indigenous communities and supporting their independence. In light of this, Coco Caravan carefully select their cacao brokers and producers based on their environmental and ethical credentials, and work closely with them to make ongoing improvements. Currently, Jacques and his team are working with bean brokers such as Silva Cacao, Uncommon Cacao and Cacao Latitudes.
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